Method of producing a frozen confection



Sept. 26, 1939. E. J. LocKVvoop 2,173,350

METHOD OF PRODUCING A FRQZEN :CONFECTIQN Filed D80. 18, 1933 2 Sheets-:Sheet INVENTOR. o6ccl'ama/ ATTORNEY Se t. 26, 1939. E. J. LOCKWOOD METHOD OF PRODUCING A FROZEN CONFECTILON Filed Dec. 18, 1933 2 Sheets-Shet 2 I iilllllllllltllililflii! I!!! IN VEN TOR.

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Patented Sept 2 6, 1939 2 173 350 METHOD OF PRODUCING A FROZEN CONFECTION Edwin J. Lockwood, Peekskil l, N. Y., assignor to, The Borden Company, New York, N. Y., a corporation of New Jersey Application December 18, 1933, Serial No. 702,887

3 Claims. (or 107-54) This invention relates to the production of an with the plunger Qiaised and with a portion of improved frozen confection and also to such a the mold and piston broken away and shown in confection applied to a stick or handle. section. Figure 9 is a section through the frozen In the preparation of frozen confections on a product with a coating of frozen confection ap- 5 stick, it has been the practice to position the stick plied to the Core; Figure iS a V ew Similar to 5 within a form and to pour the liquid to be frozen Figure 9 with a coating of normally solid confe'c- I into the form and to freeze it around the stick. tion applied to the outer layer of frozen con- In view, however, of the difficulties involved in fection. quickly freezing under such conditions and the 111 the r wings, the frame ll S pp a Plate 10 difficulty of removing the product from the for in Such manner h e Plate ay be 10 such practice presents numerous disadvantages. vibrated thereon. The plate I! is provided with It is an object of the present invention to provide a e Portions l3 and a p ty of t a a new method for producing a frozen confection sided molds l4, shaped to give the desired conon a stick whereby the production of such a prodfiguration t0 the frozen clmfectipn- The pp UNITED STATES PATENT-OFFICE uct may be greatly simplified and hastened.v ends of themolds I4 are closed by a cover I5 15 Other objects will become apparent. hinged at 16 and having a locking means I! In carrying out my improved process for proadapted to retainthe coverin closed position. ducing the confection on a stick, the confection when the pressure is appl ed to the Product .The may be frozen in any suitable manner, preferably bottom Surface of the Cove! ay be given any 20 with agitation o hi and may th b .desired configuration to give the required shape 20 Co pressed around the stick by external presto the upper end of the product. In the illustrasure. If desired, the compressed confection may tion the bottom surface is a fiat surface I 8 then be dipped into a partially frozen confection apted to Contact W th t e S face of the. Plate and subjected to a sumciently rapid freezing to I. v

operation may be repeat d, if ne ary, to buildin the lower portion of each mold l4. These up the desired thickness of the outer frozen con- Dhmgers a Provided W h upp Surfaces fection upon the inner frozen core. The frozen adapted to give the desired shap v the lower core, either with or without the outer layer of end of the product, and with openings 2| exadded frozen confection, may be dipped in or tending through the P and Provided with 30 sprayed or otherwise'coated with molten ohocode s A Piston 3 having a Shoulder 24 late, or some other flavored syrup which is solid s positioned in a h p nin a d s p d at normal temperatures, t provide, a, lidified with a recess 25 shaped to receive the lower end coating around the frozen confection adapted to o t e ck or ha dle 6- cover and protect it, r The plunge'rs l9 are raised by the bar 21 a'ctu- 35 In describing the invention specific illustrad b the pivota y connected l v s 28, 8 tions will be given, although it; is n t int nd d which are also pivotally connected at their other to restrict it to the particular embodiments d ends to the inner ends of the levers 29, 29, which scribed, since many modifications of the method latter are pivoted o the bar A Pedal 3| i5 will be apparent to one skilled in the art. In the provided on the bar 32 connecting the outer ends 40 drawings Figure 1 is a top plan view of a molding of the levers 29, 29. The pistons 23 'are raised apparatus adapted to be used in producing my -with the 'plungers H! by the shoulders 22 and 24 improved product, with the cover raised. Figure and may be fu t raised by the bar 33 actuated 2 is a side elevation of the apparatus illustrated by the pivotally connected levers 34, 34 which in Figure 1 with the cover lowered. Figure 3 is a are also pivotally connected at their other ends side elevation of the apparatus shown in Figure 2 to the inner ends of the levers 35, 35, which latter with the cover also shown in dotted lines in the are also pivote o the bar 0- A pedal 36 is raised position. Figure '4 is a detailed view of providedpn the bar.31 connecting the outer ends 7 the device for vibrating the mold. Figure 5 is an of the levers 35, 35. enlarged section through the *middle of one of The plate l2 may be vibrated by the motors 38, the molds. Figure 6 is a section at right angles 38 which rotate the cams 39, 39 contacting with to the section shown in Figure 5-and through the the levers 40, 40 fixed to the plate l2. Tension middle of the mold. Figure '7 is an enlarged springs 4|, 4| fixed to the levers 40,40 and the elevation of one of the molds with the piston frame ll maintain the levers 40, 40 against the raised. Figure 8 is a view similar to Figure 7 cams 39, 39.

5 solidify this outer layer of confection. The latter Movable plungers [9 are normally positioned 26 In using the above device, the frozen confection on a stickmay be prepared as follows:

The confection, which may be a water ice, a sherbert or other confection normally liquid but adapted ,to be solidified upon cooling, maybe frozen in an ordinary freezer or by other suitable means/ such, for example, as by rotating a chilled cylinder in a quantity of the liquid to be frozen and scraping the frozen material from thesurface of the cylinder. In either case the material is preferably agitated or whipped while being frozen. With an ice the freezing is preferably carried to such an extent that the ice has about the consistency of dry snow, without any apparent moisture. This frozen material is then introduced into the several molds, the'plungers 19 being withdrawn to their lowermost position and the sticks 25 being inserted in the recesses in the pistons 23 so as to project-the desired distance into the mold. It is preferable to horizontally vibrate the molds by rotating the cams 39, 89 as or after the mold is filled with the added material. This causes the material to settle and completely fill the mold, thus avoiding voids or air pockets in the product. Also, by applying this vibration, a shorter stroke of the pistonis required to give the same compression: of the material. In some instances it may be preferred to vibrate vertically as well as, or

instead of, horizontally.

Each mold should be provided with a vent,

which may be of minute size, for the escape of air during the compression of the frozen material. If preferred, the frozen confection may be formed into a block and may be forced into the molds by a vertically moving cover.

After the frozen confection is in the mold, the

cover I5 is lowered and's'ecured by the fastener l'l. The pedal 3| is depressed then to raise the plungers l9 and the pistons 13 to compress the frozen confection about the sticks or handles 26. to compress the mass about the stick, the pressure may be released and the cover l5 may be raised. The plungers l9 and piston 23 may then be raised further to discharge the frozen c'ohfection' from the molds as illustrated in Figure 7. .The pistons 23, 23 may then be advanced further, by further depressing the pedal 36, to lift the confection from the plunger.

The means for compressing the frozen ma-' terial about the stick may, of course, be varied in many ways. In some instances it may be desirable to provide warming means to facilitate the. action of the press. The lower closure for the mold (with the stick positioned in it and with means such as' the pistons 23 for discharging the product) might be fixed and the upper closure may be movable, or the sticks might be supported in the upper closure for the mold and the material could be compressed by moving it or by moving the lower closure toward it, or the walls of the mold might be movable to contract the space within the mold. The latter means may be particularly desirable in the preparation of products having irregular shapes. For example, a block of frozen confection may be placed between movable mold sections of suitable configuration to give the desired shape to the product. The mold sections may then be forced together, the excess of the frozen confection being extruded from the molds. In

After suflicient pressure has been applied.

into thefrozen confection. Notches 43a, which are preferably the same as the notches 43 so that the sticks may be reversible, may be made in the other end of the stick and will assist in gripping the sticks in the subsequent dipping operations. For example, a rack may be proparafiin or other coat-' vided to grip a number of the sticks at the lower 15 notches which may then be turned over for dipping Many other shapes of ,sticks may, of course, be used, for example, more notches may be included if necessary, or the stick may be provided. with grooves, preferably transverse, or they may be tapered with the broad. ends of the v sticks projecting into the frozen mass.

By freezing the confection and subsequently compressing it, I obtain a product which is of finer texture than a product frozen while quiescent and one which is lighter because of the air beaten into it during the freezing operation.

I The above operation is particularly adapted to the treatment of water ices, sherbets and other materials of low butter fat content. However, by freezing at a lower temperature and increasing the pressure, it may also be used with materials containing higher butter fat content. It is preferred to freeze the confection in such a manner-that the resultant mass, which is to a greater part comprised of minute crystal formations, is relatively dry although a. crystal mass containing greater quantities of moisture may be, used. In this event it may be desirable to app y greater pressure to remove the additional liquid and it may be necessary to perforate the mold or provide other means for the withdrawal of the expressed liquid..

The present confection, after being applied to the stick, may, if desired, be dipped in a partially frozen confection which may be frozen thereon by the application of further cooling to the outsidelayer of confection. This freezing may be quickly accomplished because of the low temperature of the first portion of frozen confection and the resultant freezing of the relatively thin layer of partially frozen confection from both sides.

Figure 9 illustrates such a product. The inner body portion or core 42 may, for example, be'of frozen water ice prepared as described above and the layer 44 may be of ice or of ice cream or other frozen confection of high butter fat content. If desired, the initially frozen confection, or core, maybe repeatedly dipped in a partially frozen confection with sufficient cooling between each dipping or-after several dippingsto solidify the layer of confection applied by the dipping operations. If desired, these applied layers may be of different flavors from that of the confection beneath them.

This method of applying a layer of frozen confection to a previously frozen core may be utilized with frozen cores produced other than as described herein, for example, a core of ice cream or ice, with or without a stick, and frozen and molded or shaped in any suitable manner may be dipped in a partially frozen confection and the layer of confection added thereby may be congealed.

The body portion 42 of the frozen confection, with or without the added layers 44, may be clipped in va molten sugar syrup of any desired flavor or a chocolate or other flavored coating material which will congeal upon cooling to normal temperatures and the material may then be withdrawn. When the material is rapidly dipped and withdrawn the product will be provided with frozen confection adapted to retain the shape of the mold. This may be dipped in a partially frozen confection and/or a normally solid confection as described above.

In applying the partially frozen confection to the core of frozen confection,-the former may be placed in a mold of desired shape in such quantity that ,whenthe frozen core' is inserted, the partially frozen material will be forced around the core and into the recesses of the mold to give a product of the shape of the mold. Also, if preferred; the core of frozen confection may be dipped in the partially frozen confection and quickly inserted in a mold and solidified thereon, so that upon solidification it will have the exact shape of the mold. Other methods or means for applying the layers of frozen confection may also be used.

It is apparent from the above that many modifications of the invention may. be'made and it isnot intended to limit it to the specific features described. In using the term stick in the above description and the claims,,it is intended to in-- clude any suitable holding device adapted to project into the confection, which might be of wood, metal, compressed paper, candy or other suitable material. In referring to crystalline structure in the above description and in the claims. it is intended to include not only icesv and sherbets and such substances in which crystals are apparent, but also substances of higher butter fat content, such as ice cream and which contain crystals of such minute sizes as not to be apparent in the frozen emulsion. The terms used in describing the invention have been used in their descriptive sense and not as terms of limitation and it is intended that all equivalents thereof be included within the scope of the appended claims.

What I claim is:

1.'A method of producing a frozen confection comprising incorporating air in and freezing the confection to a relatively dry mass of fine crystals, placing said mass in amold, vibrating the mass, and compressing the mass into a substantially solid molded body.

2. A method of producing a frozen confection comprising incorporating air in and freezing the confection to a relatively dry mass, placing said mass in a mold, vibrating the mass, and compressing the mass about a stick into a compact molded body.

3. A method of producing a frozen confection comprising incorporating air in and freezing the confection to a relatively dry mass, placing said mass in a mold, vibrating the mass, compressing the .mass into a compact molded body, and providing said body with a coating of a frozen confection.

- EDWIN J. LOCKWOOD, 

